Blueberry Pie

Updated at: Thu, 17 Aug 2023 07:39:04 GMT

Step 1

-Place all ingredients except the water in a large bowl. -Using your thumb, middle and pointer fingers, work the butter into the flour mixture to create "shards" out of each piece of butter. Work quickly because you dont want the butter to get too warm. -Once the butter is all worked into the flour, add the water use your hands to work the dough into a very shaggy dough that just starts to come together. We still want to see fairly big chunks of butter throughout the dough. -Dump the crust onto a slightly floured surface and gently press it into a square that is roughly 8x8 inches, then cut into 4 equal squares. Stack the squares on top of each other then smash down until it is about 1 inch thick. You can use a rolling pin and light dustings of flour whenever needed. Divide the dough into 2 equal portions, wrap tightly and refrigerate for at least 30 minutes, or overnight.

Step 2

-Mash one pint of the blueberries into the sugar with a fork in a large bowl, then add the flour, corn starch lemon and vanilla and mix well. -Add the remaining blueberries, and stir to combine. -Roll one disc of pie crust into an even circle and line a pie tin, trimming off any excess around the edges but leaving about 1/2 inch extra to seal to the top layer. Add the blueberry filling, then top with second disc of rolled out pie dough. Make sure to cut some slits or a small circle out of the middle of the pie to allow steam to escape. Trim any excess crust, then crimp the edge together as desired.

Step 3

-Preheat the oven to 350* F. -Beat the egg and cream together then brush over the top of the prepared pie. Sprinkle liberally with the raw sugar then bake at 350*F for for roughly one hour, or until the juices bubbling up look well thickened and the crust is a rich, dark brown color. -Allow to cool for a few hours before serving so the filling has time to set.

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